Name: Grilled Chicken Thigh Salad with Avocado and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Boneless Skinless Chicken Thighs; 1/2 cup Cooked Quinoa; 1/4 Avocado, sliced; 2 cups Mixed Salad Greens; 1/2 cup Sliced Cucumber; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Grilled Chicken Thigh Salad with Avocado and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Avocado and Quinoa

Char-grilled chicken thighs served over a bed of fluffy quinoa and crisp greens, finished with creamy avocado and a bright lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40g

Fat

18.5g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1/2 cup Cooked Quinoa

1/4 Avocado, sliced

2 cups Mixed Salad Greens

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken thighs with a pinch of sea salt, black pepper, and dried oregano.
2
Heat a grill or grill pan over medium-high heat and lightly coat with half of the olive oil.
3
Grill the chicken for 5 to 7 minutes per side until fully cooked and internal temperature reaches 165°F.
4
In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and a dash of salt to create the dressing.
5
In a large salad bowl, combine the mixed greens, sliced cucumber, and cooked quinoa.
6
Slice the grilled chicken into strips and place them over the salad base.
7
Top with the fresh avocado slices and drizzle the lemon dressing over the entire dish before serving.